Wednesday, 11 February 2015

La Kitchenette Souris : Scottish Oat Scones & Homemade Noodles

Good morning, readers! 

Thanks for stopping by & checking out this post.

I am exited to share with you 2 new favorite recipes I discovered this past week... they will be repeats in my household, for sure and for certain!

The first one is super easy & when eaten warm with a dab of butter (or honey or whipped cream), the only thing you will say is, " Yum." 
(Even though apparently it is bad manners to say "Yum" while eating... but since when were chefs known for the manners and even temperments?!?!)

Allow me to present to you, Scottish Oat Scones.
Go make them.
You won't regret it.

The second recipe is hard work & if your hands ache, well, you are doing it right.
But the end result is pleasing & there is nothing like the satisfaction of successfully make your own noodles! 

Here ya are & I hope you love these recipes!

Scottish Oat Scones

1 1/2 cups flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk

Combine flour, oats, sugar, baking powder and salt in a large bowl.
Mix well.
Make a well in the center.

Beat egg until frothy, and mix in melted butter and milk.
Pour into well.
Stir to make a soft dough.

Pat dough into two 6 inch circles.
Place on greased baking sheet.
Score each top into 8 wedges.

Bake at 425F for 15 minutes, until risen and browned.

Cut & serve while warm. 

Homemade Noodles

1 dozen eggs
1 cup milk
1 teaspoon salt
11-12 cups flour

Knead together until you have a very smooth dough.

This dough is really tough & thick & hard to knead.

It will take you a good 20 minutes just to knead a small amount.

Then you will need a noodle machine to make the finished product, or else you could just roll out with a rolling pin (tough but possible) and cut into strips by hand.

One you have them in strips, lay them out on a clean dry tea towel.
Strips should be side by side, not touching at all, otherwise they will harden together.

The dough dries fast, so I suggest having help getting them cut & laid out quickly!

Leave to dry overnight, or until very brittle/hard, and they snap in half easily.

I halved this recipe, but as you can see from the photo above, it still makes a lot!

Here are a couple photos from the making process.

First you have your chef, putting a piece of dough through the machine to get it flattened and into one long strip.

Here you can see the flat strip entering the larger noodle cutter and coming out as these beautiful, store-bought-lookin' noodles! 

The coolest part of noodle making, in my opinion!

Now I really want to find a fancier noodle machine or more parts so that I can do pasta with fillings or lasagna noodles and so on!

I like a challenge.

That isn't obvious at all, is it?!

I have a few more challenging things to make in the near future, so be watching this blog (and my Instagram & Twitter) for more adventures from La Kitchenette Souris!

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